The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

Potato Rolls
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large baking potato, cooked and peeled 1 package active dry yeast 1 cup warm water (110 to 115 degrees F.)
1 cup sugar 1 teaspoon salt 3/4 cup solid vegetable shortening
1 cup half and half, scalded 2 eggs, well beaten 5 cups flour, approzimately
1 cup melted butter



1 In a large bowl, mash potato (there should be about 1 cup) and set aside. In a separate bowl, combine yeast with warm water and set aside to proof. Add sugar, salt, and shortening to bowl with potato. Pour scaled half and half over the mixture. Add yeast and remaining ingredients and mix well. Cover with a tea towel and allow to rise overnight, or at least 8 hours. Roll dough out to 1/2-inch thickeness, and cut into circles with a floured biscuit cutter. Reroll scraps and cut again until all dough is used. Dip each roll in melted butter, fold in half, and place in a lightly greased baking pan, approzimately 1/2 inch apart. Allow to rise for an hour before baking at 350 degrees F. for 20 minutes.

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